Agronomy and Crop Sciences Commons^™

Removal Of Raw Peanut Flavor And Odor In Peanut Flour Processed By Direct Solvent Extraction1, Lawrence A. Johnson, J. T. Farnsworth, R. J. Garland, E. W. Lusas

Lawrence A. Johnson

Peanut slices can be directly extracted with hexane yielding more soluble protein and better color than pre-press solvent extraction; however, flavor and odor are characterized as raw and “green beany”. The utilization of secondary extraction with hexane: ethanol azeotrope, hexane: methanol azeotrope and absolute ethanol subsequent to hexane extraction significantly improved flavor and odor characteristics of peanut flour. Hexane: propanol azeotrope did not significantly improve sensory evaluations. Hexane: ethanol azeotrope did not reduce soluble protein, yielding an NSI value of 95%. Hexane: methanol azeotrope and absolute ethanol slightly reduced NSI to 88% and 92% respectively. Color of peanut flour was …

The Place For Annual Brome Grass, G W. Anderson

Journal of the Department of Agriculture, Western Australia, Series 4

Grasses in the anual pastures of southern Australia are particularly important early in the growing season.

The main grass sown, has been annual rygrass, but concerns are emerging with 'annual ryegrass toxicity' and and 'in crop' competition.

This work looks at the role of annual brome grass in pastures.